Description
Sodium
Carboxymethyl Cellulose for Food Industry
Sodium Carboxymethyl
Cellulose is widely used in food industry as thickener,
stabilizer, moisture sustainer and emulsifier to improve taste. It
is used in making yoghurt, beverage, jelly, syrup, cookies, instant
noodles and inebriant.
1. Liquid
beverage:
Adding Sodium Carboxymethyl Cellulose into liquid beverage can
suspend particles evenly, fresh the color, and extend shelf
life.
2. Lactic acid
beverage:
Adding Sodium Carboxymethyl Cellulose can stabilize the solution,
prevent precipitation, improve mouth feel, increase quality and
thermal stable.
Milk:
mainly for soy milk, peanut milk, almond milk, etc.. Adding Sodium
Carboxymethyl Cellulose can suspend, emulsify, stabilize the
product, avoid fatty particles building up as well as whiten,
sweeten and remove soy odor.
3. Frozen foods (ice
cream):
Adding Sodium Carboxymethyl Cellulose into frozen foods can reduce
crystals, anti-thawing, smooth mouth feel, increase whiteness,
enlarge volume, etc..
4. Wheat
foods:
Sodium Carboxymethyl Cellulose in bread can make the bread
homogeneous micro-corn (e.g. honeycomb-like texture) enlarge
volume, decrease crumb falling, prevent collapse and maintain fresh
and moisture. The use of CMC in noodles/instant noodles can enhance
toughness, maintain length, improve fine and smooth mouth feel,
save edible oil, and lower cost.
5. Biscuit, Pancake and
Moon-cake:
In the production of biscuit and pancake, adding Sodium
Carboxymethyl Cellulose into wheat flour can adjust flour
flexibility, improve texture, build better shape, avoid breakage,
smooth and brighten cake surface, improve crispy, taste and mouth
feel.
For
the application
in moon-cake
, mixing Sodium Carboxymethyl Cellulose into the cake crust and
cake-filling or spraying Sodium Carboxymethyl Cellulose solution
onto the cake surface can inhibit molding, maintain moisture to
keep soft, extend shelf life, improve outface oneness. Also make
cake-filling soft, delicious as well extend shelf
life.
6. Sauces &
topping:
Sodium Carboxymethyl Cellulose is suitable for sauce and toppings
such as peanut sauce, sesame paste, almond sauce and mixed congee,
etc.. As the basic substance of sauce, Sodium Carboxymethyl
Cellulose has the advantages of good solubility in cold or boiled
water, good smooth taste. Moreover, it can improve taste caused by
artificial sweetener. Sodium Carboxymethyl Cellulose also has much
better stability than starch.
Packing &
Storage:
*5 KG craft paper bag, or other
packings as customers’request
1.
Sodium Carboxymethyl Cellulose should be moisture-proof, fire
prevention, anti-high temperature, store in ventilate and dry
environment.
2.
Sodium Carboxymethyl Cellulose should prevent raining during
transportation, prohibit using cleek during loading and
unloading.
3.
Sodium Carboxymethyl Cellulose should prevent moisture during
storage, or the product can be gelatinized or partially dissolved
to influence applications.
We
can produce Sodium Carboxymethyl Cellulose Food Grade with high
purity and very high viscosity, we also can produce Sodium
Carboxymethyl Cellulose Food Grade according to
customers’requirements.
